The Science Behind Our Seemingly Weird Food Combinations

As humans, we’re equipped with a set of taste buds that allows us to register five general taste sensations: salty, sweet, sour, bitter, and “umami” (a Japanese word that roughly translates to “delicious” and describes the meaty, savory end of the taste spectrum). Considering the sophistication of this system, we’ve cooked up some pretty unsophisticated food combinations. Cottage cheese and potato chips, anyone?

It made us wonder: Is there a biological reason we chase our whiskey with pickle juice and prefer our apples with peanut butter (other than the fact that both combos taste awesome)? Turns out, there is legit science behind a lot our favorite flavor pairings.

To find out more, we tapped two experts: Joe Peragine, a senior flavor chemist at Brand Aromatics, and Paul Breslin, a sensory scientist at the Monell Chemical Senses Center and a professor of nutrition at Rutgers University. The most important lesson learned? Even for guys in lab coats, bacon really does make everything taste better. –Liz Stinson

Pineapple and HamThis common pizza topping is a good example of two totally different tastes working together to maximize their potential. “Really fatty foods, like ham and other meats, tend to leave your mouth feeling fatty, which is an undesirable state,” explains Breslin. Enter the pineapple. The fruit, which is naturally acidic, cuts through that greasy mouthfeel, creating a balanced (and tasty) result. And yes, we just said “mouthfeel”.

Pickle Juice and WhiskeyFor those who order their whiskey from the bottom shelf, pickle juice–essentially a spiced brine–acts as a salty comfort blanket, masking the bitterness of a rough shot. “Salt is a very good suppressor of bitter tastes,” Breslin says. Still, some pickleback aficionados reach for the brine less for the cover-up and more for the savory, almost meat-like aftertaste the whiskey/brine combo can leave behind.

French Fries and Ice CreamDipping French fries into a sweet and creamy Wendy’s Frosty has been many a five-year-old’s first culinary revelation. But why does it taste so good? Thank the combo’s unhealthy nature. Ice cream and starches have hung out together for ages (think cake and ice cream), so it’s not wild to think that the pairing would taste just as good–if not better–if the starch were fried. Add a little salt and you’ve got the beautiful polygamous marriage of crispy, sweet, and salty.

Pears and Blue CheeseDressings, Breslin says, typically contain three components: fat, salt, and acid. In the case of this classic pairing, the blue cheese provides the fat and salt, and the pear does its part with the acid. So think of this combination as a kind of blue cheese dressing experience–just in a different form.

Chili Powder and FruitA staple of street corner fruit carts in Mexico, sliced fruit and chili powder put your taste buds into overdrive. The heat from the powder’s capsaicin does two things, says Peragine: It arouses our sense of smell (an important factor in taste) and enhances the sweet acidity of the fruit. Plus, as Breslin notes, “you can put hot spice on anything” and it will be good.

Strawberries and Balsamic VinegarBalsamic vinegar is used on lettuce-based salads without question, but it also works well with strawberries, which bring out the vinegar’s natural sweetness. Breslin says drizzling olive oil might make this summertime salad even more enjoyable. “You can use balsamic vinegar on fruit in the absence of fat,” he says. “Although it’s probably better with fat.”

Salt and CaramelCaramel is made from heated butter and sugar. So it’s delicious. But caramel can also be astoundingly sweet–almost too sweet, notes Peragine. Adding a pinch of salt highlights the nutty character of the caramel, balancing that sweetness.

Apples and Peanut ButterApples lack both salt and fat. And that’s no fun. Adding the fats and salt found in nut butters provides a satiating element to water-based foods like apples, celery, and even carrots. This paring works particularly well with tart apple varieties such as Granny Smiths and Braeburns.

Bacon and Everything“Everything is better with bacon,” says Peragine. “This is no lie.” Loaded with fat, salt and smoky flavors, the pork product has become a ubiquitous add-on in the food world. According to Breslin, our natural attraction to the smell of Maillard reactions (also found in freshly baked cookies and bread) plays a role. As does bacon’s other significant note: salt. “Virtually all foods go better with even a tiny amount of salt,” says Breslin, noting the reasons behind our love affair with sodium (and consequently bacon) are complex but can traced back to our basic need for the mineral and its ability to reduce bitterness and enhance Maillard reactions. Science!